Green Beans With Red Onion And Mustard Seed Vinaigrette Food

GREEN BEANS WITH RED ONION AND MUSTARD SEED VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
• Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
• Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
• Have ready a large bowl of ice and cold water.
• Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
• Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.

GREEN BEANS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
• Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
• Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

GREEN BEANS WITH RED ONION AND MUSTARD VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.
• Transfer oil with seeds to a large bowl.
• Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
• Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.
• Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
• Have ready a large bowl of ice and cold water.
• Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes.
• Drain in a colander and plunge into ice water to stop cooking, then drain well.
• Toss beans with vinaigrette and salt and pepper, to taste.
• Serve at room temperature or chilled.
• gourmet magazine -- sara moulton.

GREEN BEANS AND RED ONION WITH WARM MUSTARD VINAIGRETTE

Steps:

• Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain.
• Combine the green beans and onion in a large bowl.
• Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk.
• Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.

GREEN BEANS MARINATED IN TOMATO VINAIGRETTE

Steps:

• Steam the beans for 5 minutes and plunge into cold water to stop the cooking. Drain.
• Combine vinegar, mustard and garlic in a large bowl and whisk together.
• Add oil gradually to achieve a vinaigrette.
• Stir in the basil, parsley, salt and pepper.
• Add the beans, tomatoes and onion and toss to coat.
• Serve at room temperature.

GREEN BEANS WITH RED ONION SALAD

Steps:

• Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
• To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
• Add the beans and toss until blended. Serve at room temperature.

GREEN BEANS WITH MUSTARD CREAM SAUCE AND TOASTED ALMONDS

Steps:

• Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
• Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
• Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
• Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
• Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

SAUTEED GREEN BEANS AND RED ONION

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
• Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

GREEN BEANS WITH VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

GREEN BEANS AND RED POTATOES VINAIGRETTE

Steps:

• Cook the potatoes in lightly salted water. Drain.
• Wash the beans and steam until tender but crisp, five to 10 minutes. Drain, run under cold water and refrigerate.
• In a large bowl, blend the mustard, vinegar and olive oil. Stir in the scallions.
• Cut the potatoes into quarters and stir them into the dressing. Season with pepper and set aside until ready to serve.
• To serve, toss the beans and the basil with the potatoes. Adjust the seasonings.

GREEN BEAN AND RED ONION SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
• Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.